Peel shrimp and deveined. Rinse shrimp and mix with cornstarch and sherry in a bowl. Add oil in wok and heat over medium-high heat, stir in shrimp, cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil. Reheat wok, add garlic cook until aromatic, then add the ground pork, stirring constantly until the color changed.

Add sauces to the work except cornstarch, simmer over medium heat for 2 minutes. Combine cornstarch with pork mixture with 1/4 cup of water, stirring slow and return shrimp back together. Cook until done. Serve hot over rice.

Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2 inch length, separate thick bottom white stalks from the top green portion. Pound the black peppercorn using mortar and pestle till coarse (not powdery).

In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes followed by carrots. Do not over cook these ingredients (you want them to be nice and crispy). Add fried meat and green onions. Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice.

This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn't over cook.

I love fried rice and I love P.F. Chang's Shrimp Fried Rice Recipe. What if you could have that recipe to add to your recipe collection, what would you say. YES, of course, well here it is.

P.F. Chang's Shrimp Fried Rice Recipe, full of little peas, shrimp and great tasting rice, seasoned just right. Follow the directions below and you can have this rice in a short time coming right out of your kitchen!

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat.

Spray center generously with canola cooking spray.

Pour egg substitute in the middle of pan and tilt to spread egg out.

Sprinkle salt and pepper over the top if desired.

Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned.

Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute.

Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout.

Add steamed rice, stir and let cook about a minute.

Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two.

Turn off heat and stir in green onion and pieces of egg.

Serve, offering additional soy sauce at the table, if desired.

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat.Spray center generously with canola cooking spray.Pour egg substitute in the middle of pan and tilt to spread egg out.Sprinkle salt and pepper over the top if desired.Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned.Cut into small pieces with knife and set aside.
Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute.Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout.Add steamed rice, stir and let cook about a minute.Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two.Turn off heat and stir in green onion and pieces of egg.Serve, offering additional soy sauce at the table, if desired.